Nutella Pear Tart

February 12, 2012

Oh, friends. If the title of this recipe didn’t entice you, please look at the picture. This Nutella pear tart is what heaven on a Saturday morning looks like. It took about 30 minutes to make and literally had me dancing around the kitchen and making slightly inappropriate sounds while eating it.

Confession-I am a bit intimidated by baking. Much of the time you can cook by feel, without being too precise about measurements or technique. Not so with baking. I’ve messed up too many desserts and learned this the hard way. Not only is this delightful little tart so rich, but it’s hard to goof. All you need are 6 ingredients, the most important being Nutella. (Just a jar of this and a spoon is a dessert in itself.)

I used a frozen pie crust, but it would obviously taste even better with homemade crust. If you’re this ambitious, I’m jealous. Touche.

5. Lastly, chop and sprinkle hazelnuts over the top. (These could easily be substituted for chopped pecans or walnuts.)

6. Bake 18-20 minutes until crust is golden brown.

It’ really hard to post this without my mouth watering all over again…Man that tart won my heart. We shared a special moment together on Saturday. No one can take that away from us. When it comes to dessert, I get a little love sick.

You might also fancy...

Comments

This looks fantastic. It is also a great great excuse to purchase a pie dish from crate and barrel that I have been eyeing. Also–I have never cooked with nutella (honestly–and I hear I am missing out). Will be trying this soon.

Love you blog I actually commented on your white bean soup recipe on the blog MadeByGirl, which is why I’m here now. This looks awesome…though I’m super afraid of Nutella. Lol. I have never tried it but after seeing this I’m going to pick some up and stick my spoon in it. If I love it like everyone does then I will definitely try this recipe!

Thanks Brit- I’ll check it out. Lemanie- so glad you stopped by today:)Adrianna-the only thing you have to fear is eating the whole jar of Nutella in one sitting.Thanks LeahJo!Emily- Yay! I love to hear that people actually make the recipes I post.

I made this last night using a shortbread crust that I prebaked. Was I supposed to refrigerate it after it cooled down? It was sort of runny. I left it at room temperature and served it four hours later. No matter what it was very delicious! Thanks for sharing.

On a Serious Note

Unless otherwise stated, all images on this site are the creative property of Heather Freeman. You may use one image per post on your non-commercial site if you give proper credit and link back to Decor Fix. Feel free to share, Tweet, and Pin as much as you'd like!

On occasion, I use affiliate links which means from time to time I earn a few bucks if you end up buying something you see here.